Melt in Your Mouth Pork Belly YUM - Chinese Braised Pork Belly 红烧肉

Ingredients

• 2 lb Pork Belly (Skinless, cut into 1‑inch cubes; can use with skin for extra texture)
• 1 Tbsp Vegetable Oil (Neutral oil such as canola or grapeseed)
• 2 Tbsp Granulated Sugar (Can substitute rock sugar or brown sugar)
• 1 oz Fresh Ginger (Bruised or sliced; about a thumb‑size piece)
• 0.25 cup Shaoxing Wine (Chinese rice wine; can substitute dry sherry, regular rice wine, or bourbon/whiskey for depth)
• 2 Tbsp Light Soy Sauce (Regular soy sauce, low sodium optional)
• 1 Tbsp Dark Soy Sauce (Adds deep color and a hint of sweetness)
• 2 stalks Green Onions (Chopped for garnish)

Instructions

1. Parboil and Cube Pork

   Cut the pork belly into 1‑inch cubes. Bring a pot of water to a boil, add a bruised piece of ginger, and simmer the pork for about 10 minutes to remove impurities. Drain and pat dry.

   Time: PT15M

   Temperature: 212°F

2. Sear First Half of Pork

   Set the pressure cooker to high sauté, add 1 Tbsp vegetable oil, then add 1 Tbsp sugar and let it melt. Add half of the pork cubes, spreading them out so they’re not crowded. Sear for about 5 minutes until nicely browned.

   Time: PT5M

   Temperature: 350°F

3. Sear Second Half of Pork

   Remove the first batch, add the remaining 1 Tbsp sugar, and repeat the searing process with the second half of the pork.

   Time: PT5M

   Temperature: 350°F

4. Add Aromatics and Sauces

   Return all pork to the pot, add the bruised ginger piece, ¼ cup Shaoxing wine, 2 Tbsp light soy sauce, and 1 Tbsp dark soy sauce. Stir to coat the meat.

   Time: PT2M

5. Pressure Cook

   Close the lid, set the sealing knob to “Sealing,” and select high pressure for 30 minutes.

   Time: PT30M

6. Natural Release

   Allow the pressure cooker to release pressure naturally for about 10 minutes, then carefully perform a quick release for any remaining pressure.

   Time: PT10M

7. Skim Excess Fat

   Open the cooker and skim off the excess rendered fat from the surface of the sauce.

   Time: PT2M

8. Reduce Sauce

   Turn the sauté mode back on high, stir the pork and sauce for about 5 minutes until the sauce thickens, becomes glossy, and coats the meat.

   Time: PT5M

   Temperature: 350°F

9. Garnish and Serve

   Transfer the pork to a serving bowl, garnish with chopped green onions, and serve with steamed rice and Chinese greens.

   Time: PT2M

Nutrition Facts

Calories

875

Protein

20g

Carbohydrates

6g

Fat

113g

Fiber

0g